Onion Tart from Germany

Onion tart (Zwiebelkuchen) with a loooot of onions nestled into a thin pastry dough and covered with a cream and eggs mixture. This is exactly how I like it. It may be something savory, it may be sweet, but I always want more filling than dough, that is for sure. That’s why I created this recipe. This onion tart is traditionally served in September with the first wine of the season. This wine is called “federweißer”, it is only partially fermented and is pretty sweet. When I lived in Dresden, I was sure to visit the wine festivals (the wine from Radebeul is pretty popular) and eat my share of Zwiebelkuchen. It is divine! The version below contains caramelized onions mixed with some bacon, a dough similar to pie pastry and is then topped off with an egg and cream mixture. I am telling you, this is sooo delicious!

Yeah, I might be crazy, but I wanted to introduce an early fall recipe here. I love fall, especially September. Currently here in Munich we are having an Indian summer, the days are nice and sunny, yet the nights are cool, so you feel refreshed when you go to bed to wake up to a lovely morning. I find this the perfect time to eat this tart. As is often the case with tarts, this one tastes even better on day 2 or 3, flavors will intensify. We ate this as a main meal with fresh salad on the side.

Credit: Slightly adapted from Einfach Backen (in German)

Onion Tart

Serves: One 26cm/9 inch ∅ springform
Prep Time: 1hr Cooking Time: 45min Total Time: 1hr 45min

This onion tart contains a lot of slightly caramelized onions, is covered in some egg and milk mix and is delicious hot as well as cold.


  • Pastry Dough
  • 250 grams of all-purpose flour
  • 1/2 teaspoon of salt
  • 1 tablespoon of sugar
  • 115 grams of cold butter
  • 1 egg

  • Filling
  • 850 grams of onions (weighed before cutting)
  • 2 tablespoons of oil (I used olive oil)
  • 75 grams of bacon cubes
  • 1-2 garlic cloves
  • Salt, pepper, nutmeg, caraway
  • 2 eggs
  • 150 grams of heavy cream
  • 200 grams of sour cream (I used Greek yoghurt)
  • 100 grams of milk
  • 1 bunch of chives (I used frozen)
  • Parmesan for the topping



For the pastry dough weigh flour, salt, and sugar into a large bowl and mix briefly. Then add the cold butter in chunks and work into crumbs, either using your hands or a mixer. Add the egg and only combine until you can press into a ball. Cover and chill for at least half an hour or overnight.


For the filling peel onions and cut into small cubes. Then add oil to a frying pan and simmer onions until translucent. Stir occasionally until onions are slightly browned and are starting to caramelize. This takes about 10-15min. Add the bacon cubes now and fry for another few minutes. Meanwhile chop the garlic thinnl and add. Only fry for a minute or so. Season with salt, pepper, nutmeg and caraway to your liking. Be sure to season well. Set aside. You may also prepare this the day before if chilled and covered tightly.


Preheat oven to 200 degrees Celsius. Take out dough from the fridge and roll out on a slightly floured surface. Cover the bottom and the sides of a 24cm springform pan with it. Be sure to also cover the sides. Press down the onion mix into it. Then briefly whisk together heavy cream, sour cream, and milk and pour over onions. Sprinkle with chives. Bake for about 40min. Then grate a bit of parmesan on top and bake for about 5 more minutes or until golden. This onion tart tastes great warm as well as cold and will intensify in flavor on day 2 or 3.

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1 Comment

  • Reply
    zorra vom kochtopf
    Wednesday September 13th, 2023 at 02:48 PM

    Ich liebe ja Zwiebelkuchen! Du hast hier also einen Volltreffer gelandet!

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